NUTRITION

SERVINGS

INGREDIENTS

3 oz Flank steak

0.5 medium Whole wheat tortilla

0.5 oz Monterey Jack cheese

0.5 cup Bell peppers

0.25 cup Red onion

0.25 tsp Avocado oil

1 tsp Chili powder

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Slice the flank steak into thin strips across the grain and toss them in a bowl with chili powder, cumin, sea salt, and black pepper.

• 2

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the steak strips to the skillet and sear for 2-3 minutes until browned and cooked through, then remove the steak and set aside.

• 4

  In the same skillet, sauté the bell peppers and red onion for 3-4 minutes until they are tender-crisp and slightly charred.

• 5

  Return the steak to the skillet, stir in the fresh lime juice and cilantro, then remove the entire mixture from the heat.

• 6

  Wipe the skillet clean and place the tortilla inside; sprinkle half of the cheese over one half of the tortilla.

• 7

  Layer the steak and pepper mixture over the cheese, top with the remaining cheese, and fold the tortilla in half.

• 8

  Cook for 2 minutes per side over medium heat until the tortilla is golden brown and the cheese is fully melted.